Saturday, April 20, 2013

Tangy Capsicum with Chickpea flour

In Summers not only there is a dearth of vegetables, kids don't want to eat half of what is available. We as parents don't want them to eat very rich food. The general taste veers towards something that is light and refreshing . This capsicum dish is something like that. Everyone at home loves it. I like to serve it with roti and raita.

Ingredients :

Capsicum. 400 gms

Extra Virgin Olive Oil. 3 tbsp

Mustard seeds. 1 tsp

Fennel seeds. 1/2 tsp

Onion 1 small finely chopped

Red chilly pd. 1 tsp

Fennel pd. 1 1/2 tsp

Coriander pd. 1 tsp

Turmeric pd. 1/2 tsp

Raw mango. 1 tbsp ( grated)

Ginger paste. 1 tsp

Chickpea flour. 2 tbsp

Salt. To taste

Garam masala. 1/4 tsp

Method :

Wash capsicum. Cut into halves and remove seeds.

Now cut into 1" cubes. Keep them in a strainer for half an hour so that they dry out a little.